Description
A hearty and comforting one-pan meal that transforms the classic Philly cheesesteak into a cheesy, savory rice skillet packed with tender beef, caramelized onions, and sweet peppers.
Ingredients
Scale
- 1 pound beef sirloin or flank steak, thinly sliced
- 3 cups cooked white rice
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 ½ cups provolone cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon soy sauce
- 2 tablespoons parsley, chopped
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat and drizzle in olive oil.
- Combine Ingredients: Add the sliced beef and cook until browned. Remove and set aside.
- Prepare Your Cooking Vessel: In the same skillet, add onions, bell peppers, and garlic. Cook until softened and lightly caramelized.
- Assemble the Dish: Stir in the cooked rice, beef broth, soy sauce, salt, and black pepper. Mix everything well.
- Cook to Perfection: Return the beef to the pan and toss until heated through, letting the rice absorb the juices.
- Finishing Touches: Sprinkle shredded provolone over the skillet and cover briefly until melted.
- Serve and Enjoy: Garnish with fresh parsley and serve warm straight from the skillet.
Notes
- Use leftover rice for better texture and less clumping.
- Cook beef in batches to avoid steaming and ensure proper browning.
- Add a splash of broth when reheating leftovers to keep them moist.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg